Get Weekly Email Deals

Yalumba Winery

Yalumba Winery & Vineyards

Australian Wine, South Eastern

About Yalumba Winery and Vineyard

Yalumba was founded in 1849 by Samuel Smith, British migrant and English brewer, who had brought his family to Angaston seeking a new life. After purchasing a 30-acre parcel of land just beyond the southern-eastern boundary of Angaston, Smith and his son began planting the first vines by moonlight. Samuel named his patch âYalumbaâ â aboriginal for âall the land aroundâ.
Six generations and more than 150 years later Yalumba, Australiaâs oldest family owned winery, has grown in size and stature, embodying all that has made the Australian wine success story the envy of winemakers the world over.

'Y Series' Cabernet Sauvignon 2004

The scarecrow on the Yalumba Y Series Cabernet Sauvignon label represents the importance of 'community' to Yalumba. In the weeks leading up to the biennial Barossa Vintage Festival, of which Yalumba plays a major part, the Barossa community bands together to craft scarecrows, which are traditionally seen as 'guardians of abundance'. These scarecrows adorn vineyards, roadsides, shop windows and town entrances before the end-of-vintage celebrations commence.

'Y Series' Merlot

Soft and smooth as velvet with a touch of spice. Plums, blackberries and cedar flourish on the nose with gentle oak tannins adding balance to the ripe berry fruit.

Yalumba 'Y Series' Riesling 2004

Crisp and tangy, showing an abundance of citrus fruit flavours. Grapefruit, lime and lemon peel dominates the nose with a delicate floral overtone adding fragrance. The palate is lively and refreshing with generous tropical fruit flavours and a crisp lemon acidity.

Yalumba Y Series Sauvignon Blanc 2004

Yalumba Y Series Sauvignon Blanc is fresh, zesty and deliciously intense with flavours of passionfruit and a hint of grassiness.

Characterised by aromas of intense passionfruit, mown grass and a touch of fragrant spice, this Sauvignon Blanc is a delicious expression of the variety. The palate offers layers of flavours - lemons and tropical fruit and fresh cut herbs - with textures that are succulent and long. It finishes with lingering and refreshing natural acidity.

Yalumba 'Y Series' Shiraz 2003

An elegant wine with ripe plums, red berries and spice integrated with subtle American oak. This wine has great structure and depth of flavour

Coonawarra Cabernet Sauvignon 2000

"The Menzies" is classic Coonawarra, and is characterised by cassis and chocolate flavours across the nose and palate. Two years maturation in French Oak hogsheads has enhanced the soft and velvety tannin palate. This is a definitive premium Cabernet Sauvignon that will reward mid to long term cellaring.

Coonawarra Cabernet Sauvignon 1999

Grapes were hand picked and fermented in open-top stainless fermenters using the Yalumba-designed cap plunger to control colour and phenolic extraction prior to maturation in fine French oak.
The Yalumba The Menzies 1999 is a rich and intense Coonawarra Cabernet Sauvignon. The colour is dense red with purple hues. The nose sees herbaceous characters intertwine with red currant, dark chocolate and spicy French oak. On the palate, dark cherry and licorice flavours are balanced by fine-grained tannins. The complex structure of this wine allows a cellaring potential of 7-10 years.

Bush Vine Grenache 2003

A very dry and warm January promised an early start to vintage. Again, much-needed rain fell in February and the cool dry weather that followed was perfect for the ripening of grape sugars and flavours. The final result is a vintage that has produced smaller volumes of intensely flavoured wines.

Wild Ferment Chardonnay 2004

Yalumba Eden Valley Wild Ferment Chardonnay 2004 again sourced its grapes from the cool Eden Valley. The vineyards used to source grapes for this wine were carefully selected based on the flavour profile of the fruit. Cool, high elevation sites, often with sandy mica schist soils, characterise these Eden Valley vineyards. The long ripening periods here are perfect for flavour accumulation and intensity.